INGREDIENTS:
1 1/2 lbs. chicken breasts
1 Tbsp olive oil, or avocado oil
2 cups cherry tomatoes, halved
2 English cucumbers, chopped
1/2 cup pitted Kalamata olives, halved
1 red onion, chopped
1/2 cup crumbled feta cheese
2 cups cooked brown rice
For the marinade/dressing:
1/2 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
2 Tbsps red wine vinegar, or apple cider vinegar
3 fresh garlic cloves, minced
1 Tbsp dried oregano
1 Tbsp dried basil
sea salt and fresh ground black pepper, to taste, about 1/2 teaspoon each
INSTRUCTIONS:
1.Start by preparing the Greek dressing as it will also be used as a chicken marinade as well.
2.Combine all the dressing ingredients in a large canning jar, place the lid on and shake really well to emulsify.
3.OR, alternately you can put dressing ingredients into a bowl and whisk really well.
4.Pour exactly HALF of this dressing over the chicken in a medium glass bowl, Tupperware, or Ziploc, then rub it in to get it coated on all sides.
5.Allow to marinate for at least 30 min in the fridge.
6.Discard this used part of the marinade before cooking your chicken.
7.To cook the chicken, heat a large skillet over medium heat. Drizzle your pan with oil, then add in the chicken and cook for about 4 minutes per side, or until nicely browned and just cooked through.
8.Set cooked chicken aside on a plate to rest for 10 minutes, then chop.
9.In a large bowl, combine the tomatoes, cucumber, olives, onion and feta cheese.
10.Drizzle the remaining, untouched dressing over the top and gently toss veggies and feta to combine.
11.To assemble your bowls, add a 1/2 cup cooked rice to four bowls or food prep containers, then top the rice equally with your Greek salad, and chopped chicken.
If meal prepping, refrigerate for up to 4 days.
Enjoy!
